| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Lump crab meat; picked over |
| 1/4 |
ts |
Salt |
| 1/2 |
|
Red bell pepper; minced |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1 1/2 |
ts |
Fresh lemon juice |
| 2 |
tb |
Lightly beaten egg |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Hard-boiled large egg; one half chopped |
|
|
; fine and, for |
|
|
; garnish, the other |
|
|
; half quartered |
| 1/3 |
c |
Fresh white bread crumbs |
| 1 |
tb |
Vegetable oil |
|
|
Lemon wedges for garnish if desired |
|
|
Bottled tartar sauce as an accompaniment |
|
|
; if desired |
INSTRUCTIONS
In a bowl combine the crab meat, the salt, and black pepper to taste.
In a small saucepan cook the bell pepper in 3 tablespoons of the
butter over moderately low heat, stirring, until it is softened.
Remove the pan from the heat, stir in the lemon juice, the beaten
egg, and the Worcestershire sauce, and stir the mixture into the crab
meat. Add the chopped hard-boiled egg and the bread crumbs, combine
the mixture gently but thoroughly, and form it into 4 patties, each
about 1/2 inch thick.
In a large heavy skillet heat the oil with the remaining 1 tablespoon
butter over moderately high heat until the foam subsides and in the
fat saute the crab cakes, turning them carefully, for 4 to 5 minutes
on each side, or until they are golden brown and crisp. Serve the
crab cakes with the lemon wedges, the remaining hard-boiled egg, and
the tartar sauce.
Serves 2.
Gourmet September 1990
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